Cannabis You don't have to smoke it you can eat it

Leading chef and IoS restaurant critic Hugh FearnleyWhittingstall with an
alternative to the traditional method of consumption

FRANK DOBSON, Health Secretary, and other Cabinet ministers have criticised
the Independent on Sunday's cannabis campaign on the grounds that we are
encouraging smoking. But cannabis can be a harmless addition to food as
with these hash brownies, for example.

Hash brownies can be potent, and should be eaten in moderation (initially
no more than 12 per person), and not offered to unwitting innocents. The
flavour imparted by hash to biscuits, cakes and other recipes is a strong
one, not to everyone's taste. The inclusion of coffee, rum and quality dark
chocolate in this recipe prevents the flavour of hash becoming
overpowering. The very black sticky, resinous types of hash have a
particularly harsh flavour, and can also cause mild stomach upsets. They'll
do the job, but more crumbly varieties, such as Red Leb, are preferable.

Makes approximately 12 brownies

24g / 1/8 1/16oz hash (depending on the quality of the product, and the
desired effect)

115g / 4oz unsalted butter

1 tablespoon rum

1 tablespoon strong, black coffee

200g / 7oz good dark chocolate (such as Green and Black's organic)

115g / 4oz caster sugar

55g / 2oz ground almonds

55g / 2oz selfraising flour

55g / 2oz walnut pieces (optional)

2 eggs

55g / 2oz seedless raisins (optional)

Preheat the oven to 160C / 325F, gas mark 3. Grease, flour and line a 20cm
x 25cm / 8in x 10in rectangular cake tin, or similar.

Put the butter in a mediumsized heavybottomed saucepan, and place over a
low heat. As the butter starts to melt, crumble the hash into it as finely
as possible (using a lighter to soften it if necessary).

Then add the chocolate, in small pieces, coffee and rum, and stir gently
over a low heat until the chocolate is melted and the mixture thoroughly
blended. Beat in the sugar, then the eggs, then the ground almonds, and
then fold in the flour. Stir in the walnuts and/or raisins, if used. Spread
the mixture into the lined tin, and bake in the preheated oven for 3540
minutes. They should have a light crust on top, but still be a bit gooey in
the middle.

They are delicious, and speedily effective, when eaten warm, but can be
kept for up to a week in the fridge.